What ever happened to spring? Los Angeles is getting a taste of summer this week. Beach trip in February? This is why I love Southern California. While I have been enjoying the sweater weather of January, I definitely cannot complain about all the sunshine. It puts me in such high spirits. It makes me just as cheerful as a slice of this almond honey cake with citrus and cream.
Just like my previous coconut confetti cake, this cake also screams happy! Maybe it’s that yellow striped dish towel? Perhaps it’s all the colorful citrus on top?
While February is unofficially the month of chocolate (thank you, Valentine’s Day), it’s my favorite time of year to bake with citrus. The abundance of grapefruit and blood oranges makes me giddy. I love the bright colors and the even brighter flavors they bring.
This cake is very simple to put together. It’s a standard one layer cake topped with a luscious cream and adorned with a variety of citrus segments.
This cake has no sugar. All of it’s sweetness comes from honey. The cake itself is pretty dense due to the mixture of cornmeal and almond flour. To bring moisture to the cake, after baking it is soaked with an orange juice-honey syrup. This syrup also imparts an amazing floral scent and flavor.